<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="35024" val="87043">焦糖布丁</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">牛奶</a></label></span><span class='right'>250ML</span>
					</td><td>						<span><label class="fcbm inblok">白糖</label></span><span class='right'>50克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">鸡蛋</a></label></span><span class='right'>2个</span>
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					<h2>焦糖布丁的做法步骤</h2>
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							<p><span class="fwb">1.</span> 白糖先倒入碗内，隔热水蒸2分钟，倒进牛奶不断搅拌，直到糖融化（牛奶不必煮沸)。将牛奶晾凉。</p>
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							<p><span class="fwb">2.</span> 鸡蛋打散，牛奶倒入鸡蛋液里搅拌均匀，成为布丁液。</p>
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							<p><span class="fwb">3.</span> 鸡蛋打散，牛奶倒入鸡蛋液里搅拌均匀，成为布丁液。</p>
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							<p><span class="fwb">4.</span> 将模具内壁涂布黄油。</p>
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							<p><span class="fwb">5.</span> 先往模具里倒一层焦糖，再注满布丁液。此时将烤箱上下火150度，预热10分钟。</p>
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							<p><span class="fwb">6.</span> 烤盘注满热水（水不能溢出），将焦糖布丁放进烤箱中层，上下火150度，烤30分钟即可。趁焦糖布丁温热不烫手时，用小刀沿布丁外围滑一圈，这样焦糖布丁就比较容易倒扣到其它器皿里。（不能待布丁放凉了再倒扣，焦糖变冷后会粘模具底。布丁不倒扣出来也行，直接用小勺舀着吃更方便。）</p>
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					<h2>小贴士</h2>
					<p>焦糖布丁参考的是君之的方子，但因为烤箱型号不同，模具也迥异，我做了些许改动。找到合适自家烘焙条件的方子相当重要哦！</p>
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